Sign in Subscribe

Jennifer Allen

Outdoor dining season starts earlier as patios and backyards fill up

Spring is quietly becoming an outdoor dining season, and neither restaurants nor home cooks wait for summer to prove it. From rooftop bars filling on weeknights to backyard tables taking over casual get-togethers, the shift shows up in how Americans take advantage of the milder weather. For many, the

Destination dining drives weekend getaways

Destination dining is turning single restaurant reservations into the reason for travel. Instead of building itineraries around sights or cities, travelers choose where to go based on where they can get a table, then plan entire trips around that one meal. Nearly 80% of travelers consider food important when choosing

The US cities where art is part of the street, not just the museum

Long before a museum visit begins for World Art Day on April 15, art is already part of the walk in some U.S. cities. A mural at the end of a block, a sculpture along a path or an installation built into a downtown route can come into view

Grilling season starts early with vegetables, seafood and lighter spring flavors

Grilling moves back onto patios and into backyards before the usual start of summer, as households use the season’s milder weather to cook vegetables, seafood and lighter meals outside. Instead of saving the grill for a holiday weekend, many cooks treat it as an easier way to handle spring

Noctourism gains momentum as travelers plan trips around after-dark experiences

Travelers are increasingly planning trips around what happens after sunset, a shift known as noctourism that is changing how destinations structure their offerings and how visitors spend their time. From guided night tours to scheduled hotel programming, after-dark experiences are becoming a central part of itineraries rather than downtime

Spring travel shifts toward smaller cities and secondary destinations

Spring travel moves beyond the biggest U.S. tourism hubs as more Americans build trips around smaller cities and secondary destinations, including lesser-known spots or side trips outside the usual options. The main reason is as practical as it is scenic: easier bookings, lighter crowds and enough restaurants, museums

Ready-to-drink cocktails gain ground as hosts look for easy spring options

Spring hosts are leaving the shaker on the shelf and reaching instead for ready-to-drink cocktails, or RTDs, which are premixed canned or bottled drinks built for quick service. With more meals and get-togethers moving outdoors, RTDs offer an easier way to serve cocktails without the extra prep.